Seoul Crispy Chicken Sandwich
Fried poultry cutlet on toasted bread with Korean gochujang glaze and fresh vegetable toppings. Crispy exterior and soft bread create contrasting textures in a handheld sandwich format.
Ingredients
Method
Place chicken breasts between plastic wrap and pound with a meat mallet to 1/2-inch thickness.
Set up a dredging station: place flour in one shallow dish and beaten egg in another. Season flour with salt and white pepper.
Dip each flattened chicken breast in beaten egg, then dredge thoroughly in seasoned flour, shaking off excess.
Heat vegetable oil in a medium saucepan or deep skillet to 350°F. Monitor temperature with a thermometer.
Carefully place floured chicken into hot oil and fry for 6–8 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
While chicken is still warm, brush both sides generously with Korean gochujang glaze.
Toast bread slices until golden. Spread mayonnaise on both slices.
Place glazed chicken on the bottom bread slice. Layer cucumber slices, red onion, and green onion on top.
Close sandwich with top bread slice. Sprinkle with sesame seeds. Slice in half and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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